Grill chicken breasts (cover in olive oil and your favorite seasoning). Once complete, dice and place in large bowl.

Wash and chop the spinach and add to Quinoa mixture.

Chop and boil the broccoli until cooked – drain and add to Quinoa mixture

In large sauce pan, add in flour and butter – mix together until a paste forms.

Mix in whole milk, and bring to boil. Be sure to continuously stir.

Once boiling, slowly stir in the cheddar and pepper jack cheese until melted.

Once cheese sauce mixture is melted and smooth, remove from heat and poor into the large bowl containing the Quinoa mixture. Mix everything together and add in Todd’s Low Down Dirt (or your favorite seasoning).

Transfer contents of the large bowl to a 13 x 9 pyrex dish

Mix together panko and parmesan cheese, sprinkle over top of the dish

Place in oven and cook until the top turns golden brown. (15 – 20 minutes)